Bone-dry mature Fino is further-aged 7 years oxidatively to become an Amontillado. Pale topaz, amber. Hazelnuts, tobacco, aromatic herbs, tree saps and resins on the nose are followed by smoked almonds & caramel popcorn. There is a salinity of saltbush and seaspray. The biological aging leaves the palate with an elegant, lean body free of glycerol. It offers up decaying autumnal leaves, acorn husk, salted quince & a minerality screaming ALBARIZA! This is an elegant and subtle amontillado. Scott Wasley, The Spanish Acquisition.